What do you do when you can’t drink any more bone broth? Well, in my case, I make soup out of it! Just like chicken broth or beef broth, bone broth (my recipe here) makes a great (and super nutritious) base for a lot of soups. Here’s a simple one I like to make when I’m in a rush (of course, you can use other broths too instead of the bone broth).
All it requires is some swiss chard (or other green leafy vegetable, like spinach is a good one), some eggs, and some seasoning. If you want to make the more traditional egg drop soup, then use some scallions (chopped green onions) instead of the swiss chard.
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Just whisk the eggs and then drizzle them slowly into the boiling soup while slowly stirring in a clockwise direction. It takes a bit of patience to get the perfect effect, and I’m usually in too much of a hurry! Typically, all of the eggs go in at once and then there’s some stirring.
Then add the swiss chard and the seasoning. I like to add some coconut aminos (which I like to think of as a paleo version of soy sauce), some freshly grated ginger (always keep some frozen ginger in your freezer!), ground oregano, and some salt and pepper.
- 3 cups bone broth (or other broth)
- 2 cups swiss chard (or other green leafy vegetable, e.g., spinach), chopped (can use scallions instead for a more traditional soup)
- 2 eggs, whisked
- 2 tablespoons coconut aminos
- 1 teaspoon grated ginger
- 1 teaspoon ground oregano (optional)
- salt and pepper to taste
- Heat up the bone broth (or other broth) in a saucepan.
- Slowly drizzle in the whisked eggs while stirring slowly clockwise until the ribbons form.
- Add the swiss chard (or other vegetable), the coconut aminos, grated ginger, oregano and salt and pepper, and let it cook for a few minutes.